Veggie Cottage Pie with Fresh Kale Salad

Steps

1. Preheat oven grill to high. Bring a medium pot of salted water to the boil. Set aside a medium casserole dish (measuring about 20 x 20cm). Peel and dice kumara 2cm; grate cheese; finely dice onion; dice first measure of celery and carrot 1cm; chop thyme and parsley leaves.
2. Cook kumara in pot of boiling water for 7-8 minutes, until soft. Drain, return to pot with butter and mash until smooth. Season and cover to keep warm. While kumara cooks, heat a drizzle of oil in a large fry-pan on medium heat.
3. Add onion, celery and carrot to pan and cook for 4-5 minutes, until softened. Add garlic, first measure of thyme and cottage pie spice mix and cook a further 1 minute, until fragrant. Add all remaining veggie filling ingredients and simmer for about 5 minutes, until veggies are tender and sauce has thickened. Season to taste.
4. Spoon veggie filling into reserved dish and dollop mashed kumara on top. Use the back of a spoon to spread out topping and evenly cover the filling. Sprinkle over cheese and remaining thyme leaves and grill for 5-8 minutes, or until topping is golden. Leave to cool for 5 minutes before serving.
5. Mix vinegar and mustard in a medium bowl. Thinly slice second measure of celery, dice tomato 1cm and add to bowl with dressing. Toss through kale and pumpkin seeds and season to taste.
6. To serve, divide veggie cottage pie between plates, sprinkle over parsley and serve kale salad on the side.